Recipe by Chef James Brickmore-Hutt
A fresh vermicelli salad topped with grilled peach slices, marinated pineapple, rainbow carrot slices, shredded purple cabbage, sliced green onion, fresh mint, Thai basil and toasted cashews. Served with side of nuoc cham and strawberry Sriracha.
INGREDIENTS
1 1/2 cups DOLE® Chef-Ready Frozen Strawberry Purée, thawed
4 tbsp Sriracha
1 1/4 tsp kosher salt, divided
5 tbsp + 1 teaspoon granulated sugar, divided
6 tbsp lime juice
1 tsp fish sauce, divided
1/2 tsp garlic, minced
1 1/2 tsp Thai Bird chili peppers, minced & divided
2 tbsp water
1/2 cup vinegar
2 cups DOLE® Frozen Pineapple Chunks
5 cups vermicelli rice noodles, cooked & chilled
3 cups rainbow carrots, ribbon slices
3 cups purple cabbage, shredded
3/4 cup green onions, sliced on bias
2 cups mint
1 1/4 cups Thai basil
3/4 cup cashews, toasted
3 1/2 cups DOLE® Frozen Sliced Peaches
3/4 cup Strawberry Sriracha, sub-recipe
1 1/4 cups Nuoc Cham, sub-recipe
3 1/2 cups Marinated Pineapple, sub-recipe
DIRECTIONS
1. Prepare the Strawberry Sriracha:
In a small mixing bowl, combine strawberry purée, Sriracha, 1/2 tsp kosher
salt and 4 tsp granulated sugar. Reserve.
2. Prepare Nuoc Cham:
In a small mixing bowl, combine 3/4 tsp kosher salt, 2 tbsp granulated sugar, lime juice, 1/2 tsp fish sauce, garlic and 1/2 tsp Thai chilis and water. Reserve.
3. Marinated Pineapple Directions:
In a small mixing bowl, combine vinegar, 1/2 tsp kosher salt, 2 tbsp granulated sugar, 1/2 tsp fish sauce and 1 tsp Thai chilis.
Add pineapple chunks to vinegar mixture, cover and marinate for at least an hour. Reserve.
Serve:
In a bowl place 1/2 cup of vermicelli noodles, then artfully arrange 1/3 cup rainbow carrots, 1/3 cup purple cabbage, 1 1/2 tsp green onions 3 tbsp mint, 1 tbsp basil and 1 1/2 tsp of cashews around the noodles.
Grill peach slices from frozen.
Top with 1/4 cup prepared marinated pineapple and 1/3 cup grilled peach slices.
Serve with 2 tbsp strawberry Sriracha and 1 tbsp nuoc cham on the side.
Prep: 1 hr 10 Servings
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